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cooking.nytimes.com
This recipe came to The Times in 2002 from the French chef Eric Ripert, whose cooking at Le Bernardin carries flavors reminiscent of his culinary training near the Spanish border Quickly sautéed cod is placed on a bed of potatoes with a savory, supple broth ladled over It takes not too much time, and it is delicious.
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Chicken slow-cooked in red wine and herbs with a pearl onion and mushroom sauce.
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Get Mincemeat Pie Recipe from Food Network
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Get Ranch Style Eggs with Chorizo and Tomato-Red Chile Sauce Recipe from Food Network
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Get Pretzel-Crusted Flourless Chocolate Cake with Sauteed Spiced Pears and Salted Caramel Sauce Recipe from Food Network
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Cooked Apple Martinis were born when I needed something to look classey but easy to make using apples. I had a lot of fresh apples and wanted to make something...
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Get Apple Crisp French Toast Casserole Recipe from Food Network